Ingredients

The following ingredients have 8 Servings
  • 8 oz baby spinach
  • 2 medium sized sweet potatoes (skinned and chopped into 1 inch pieces)
  • 1 cup pomegranate seeds (1 pomegranate de-seeded)
  • 6 pieces of bacon
  • 1/2 cup chopped pecans
  • For the dressing:
  • 3 tbsp reserved bacon grease
  • 3 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • salt to taste

Instruction

  • Wash and drain your spinach, lay out into a large platter or bowl.
  • Prepare the sweet potatoes. Preheat your oven to 400. Drizzle your sweet potatoes with a little oil (I prefer coconut oil), and lightly salt. Place on a roasting pan and bake for 25-30 minutes. Sweet potatoes should be crispy and golden on the outside, but soft and cooked on the inside.
  • Meanwhile, cook your bacon until nice and crispy. Once cooled, chop into small pieces. Reserve 3 tbsp of the grease for your dressing and set aside.
  • Place sweet potatoes, pomegranates, chopped bacon, and pecan pieces on top of spinach and toss lightly.
  • Just before serving, make the dressing. In a saucepan, re-heat the reserved bacon grease if it's no longer hot over medium heat. Add vinegar, syrup, mustard, and whisk together until hot. Pour over spinach salad and toss. Serve warm!